Tuesday, March 12, 2013

Salmon Flake and Shiokoji Egg

Look. Good shio zake (salted salmon) was cheaply sold at the grocery, so I got one. Have you ever seen a jar or pack of salmon flakes? I made it myself, because I didn't think we could eat up the whole fillet within a few days, this was big! Salmonflakes are very handy, you can use them in onigiri, fried rice, ochazuke, chirashi zushi and so on. It keeps for a while in the refrigerator, and saving it in the freezer, you can use it whenever you want.





I first steamed these in a bit of water instead of broiling.





Then I removed the skin and all the bones, and chunked the meat.





Added a bit of sake (rice wine) and cooked stirring gently for a while.





Cooled then packed.





I made some onigiri with the homemade salmonflakes later. You'll see it on the next post.





Besides, I made shiokoji eggs for a bento stash. This time I added a bit of curry powder to flavor.





4 - 5 boiled eggs, shelled
4 tablespoon shiokoji and water
1/2 - 1 teaspoon curry powder



Keep it in the refrigerator more than half a day rolling the eggs a few times.

2 comments:

  1. Yummy post and delectable, vivid photos--a treat!

    ReplyDelete
  2. Thank you Jenn! Good to see you back here! :D

    ReplyDelete